Delicious jam filled muffins coated with sugar and cinnamon mixture to give them a doughnut taste.
|600 grams self raising flour
|150 grams sugar
|260 grams sugar
|1/2 teaspoon cinnamon (optional)
|160 ml sunflower oil
|100 grams unsalted butter
|2 large eggs
|350 ml milk
|1 tablespoon white vinegar
|2 teaspoons vanilla extract
|6 tablespoons good quality strawberry jam
|1/2 teaspoon salt
One afternoon while browsing recipe sites I found this interesting recipe at taste.com.au. Looking at the comments and the ratings it definitive for me to try this recipe, and I was not disappointed. This recipe is delicious, I made some minor modifications to the original recipe.
Preheat oven to 180°C . Start off by combining the dry ingredients. Sift the self raising flour in a large bowl. If you do not have self raising flour use the plain flour and add baking powder with a ratio of one tablespoon baking powder per 100g flour and pinch of salt. Add salt and the sifted white sugar to the flour and set aside.
In a seperate bowl combine milk and white vinegar. Leave to rest for about 1 minute (if you have available use buttermilk). Pour the oil, the beaten eggs and the vanilla extract. Whisk together until all the ingredients are all combined together. In a bowl mix together the dry ingredients and the wet ingredients and stir only just to combine.
In a greased muffin pan, place a spoon full of mixture in each muffin hole. Place a ½ tablespoon of jam in the center of each muffin. Cover the jam with the remaining mixture, make sure that the jam is covered thoroughly. Place the muffins in the oven for about 20 minutes or until the muffins obtain a golden brown color.
While the muffins are baking melt the unsalted butter and set aside in a bowl to cool down. Prepare another bowl with sifted sugar and a ½ a tablespoon of cinnamon.
When the muffins are ready set them to cool until you can handle them. With a cooking brush, brush the upper and sides of the muffin with the butter. And using a tablespoon sprinkle the sugar and cinnamon mixture on top of the buttered muffin, set aside to dry. And voila’ you have a tasty donut muffin.